Simply Scratch · by Laurie McNamara
Lemon Basil Pesto Pasta
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 20%
CARBS 47G52% OF CAL
5G FIBER40G OTHER3G TOTAL SUGAR
FAT 14G36% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pasta tossed with a bright lemon-basil pesto made with capers, anchovies, and parsley, finished with peas. A simple, flavorful dinner in 30 minutes.
mainitalianpastafishdairy free
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound short pasta
- 1 bunch basil (about a cup)
- 1 small bunch parsley (roughly chopped)
- 2 to 3 tablespoon capers (drained)
- 2 anchovy fillets
- 1 lemon (zest)
- 1 teaspoon brown mustard
- 1 clove garlic (smashed and peeled)
- 1/2 cup olive oil
- 1½ petite peas
- kosher salt (to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 20%
CARBS 47G52% OF CAL
5G FIBER40G OTHER3G TOTAL SUGAR
FAT 14G36% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 230mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 50mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.